Chinese Food
Looking for the taste of spring
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When I was a child, my grandmother from Ruichang, Jiangxi Province, brought back a lot of fresh and tender Artemisia selengensis every spring and sent it to my neighbors. I remember my grandmother taught me a local folk song about Artemisia selengensis. I vaguely remember that there were two songs about some grass in Poyang Lake. The table of Nanchang people became a treasure. (please sing in Jiangxi dialect. Hee hee. I can't do that either.) the edible skill of Artemisia selengensis Efficiency - heat clearing, dehumidification, insecticidal for the old and the young
Cooking ingredients
Cooking Steps
Step1:Wash and cut off the old part of the root of Artemisia selengensis, then cut it into sections; select and judge whether Artemisia selengensis is old. Pinch the root with your fingers, and it will be old if you keep pinching it. Don't be afraid of wasting when cutting the section. Cut off the small part of the old root and throw it away, so as not to affect the taste If you are afraid of waste, you can choose one by one carefully. Pick up the old skin at the root (bad laugh). I cut off the root about 2cm long directly. Criticize me (shy
Step2:Wash the red pepper and cut it into silk about the size of Artemisia selengensis. It looks good with red and green. Ha ha.
Step3:Wash the whole piece of bacon with warm water and dry it with kitchen paper towel. Cut into thin slices
Step4:Excuse me. The bacon I use is the one hung in the green part of the picture. It's the salted bacon my mother baked in my hometown. It's made by every household before winter in my hometown. It's made by putting a large piece of fresh meat on salt and salting it. It's Salted and dried in the sun. Is this the legendary old bacon? Ha ha. (o ^ ^ o) it doesn't matter if it doesn't have this kind of bacon. It's super delicious to fry Artemisia selengensis with the smoked bacon from Hunan and Sichuan. If it doesn't have any more, it's good to buy a piece of fresh meat slice and fry Artemisia selengensis Cubic meter ^In fact, it's to fry Artemisia selengensis with the oil in the meat.
Step5:When the pot is hot, pour in a little oil. Put it in the bacon slices and stir fry slowly. Stir up the flavor of Bacon (I think I smell the sun in winter in my hometown)^_ ^Stir fry the Bacon's own oil until the fat becomes transparent and needs to be burnt yello
Step6:Pour in Artemisia selengensis and shredded red peppers. Stir fry quickly over high heat until broken
Step7:Pour in the raw sauce, stir well and season. Turn off the fir
Step8:Out of the pot
Step9:This is the Artemisia selengensis in the vegetable market. It has been picked and treated. (is it wild? It's unlikely
Step10:With rice. I'm moving
Cooking tips:Bacon itself is salty. So when seasoning, it only needs a little soy sauce to taste and freshen. Other seasonings are not added, including onion, ginger and garlic. What we eat is the crispness and unique fragrance of Artemisia selengensis. There are skills in making delicious dishes.
